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This creamy and delicious Swedish Meatball Soup is so comforting on a chilly day. It’s dairy free, paleo, and Whole30, and packed with amazing flavors!

Swedish meatball soup close up
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My husband and I are both huge fans of Swedish meatballs. They are so comforting and flavorful, so I decided eat them in soup form when we were both craving them on a chilly evening. I couldn’t help thinking how tasty a creamy meatball soup would be, and I wasn’t wrong. This Swedish meatball soup is like a hug in a bowl!

Swedish Meatball Soup Recipe

Traditional Swedish meatballs are made with breadcrumbs, meat, and spices, and they are simmered in a cream-based gravy until tender and cooked through. Unfortunately, I avoid both gluten and dairy because they cause digestive issues, but I’m so happy that I could create these paleo Swedish meatballs that are free of these allergens.

For this recipe, I made paleo and Whole30 Swedish meatballs by using almond flour and an egg to bind the meat together. They are then seared and boiled with veggies in a mix of broth and coconut milk. The result is a fantastic dairy free creamy meatball soup!

Whole30 swedish meatballs raw and plated
paleo swedish meatballs in a creamy soup

How to Make Swedish Meatball Soup

It’s actually very easy to make these dairy free Swedish meatballs into a soup. On top of that, this is a one pot dish so the cleanup is so easy as well!

  1. Make paleo Swedish meatballs. Combine all ingredients in a large bowl and shape into meatballs. Do not overwork the meat as this will mess with the texture. Mix until just combined.
  2. Pan fry the meatballs in ghee in a single layer. Do not overcrowd the pan. I had to do this in 3 batches, but this will depend on the size of your pan.
  3. Remove the meatballs and set aside. Heat ghee and tapioca starch in the same pan to make a slurry base for the soup. Add all the liquid ingredients and spices, and bring to a boil.
  4. Add the vegetables and meatballs, and simmer for 15 minutes until tender and cooked through.

This Swedish meatball soup will be thick, creamy, and so tasty! If you want the soup to be even thicker, you can simmer for about 5 more minutes until it reaches the texture that you want.

creamy meatball soup in a pot

Substitutions and Variations

If you are curious about any kinds of substitutions or variantions for these dairy free Swedish meatballs, here are a few that I can recommend:

  • I like using a mix of ground beef and pork, but you can use just one kind of meat if you like.
  • Because these meatballs are simmered in liquid, the egg is necessary to help bind them together and not fall apart. If you are allergic to eggs, this recipe will work with a flax egg or gelatin egg.
  • You can use any other high-heat cooking oil instead of ghee. I just love the buttery flavor that ghee provides.
  • If you don’t have coconut milk, the only other milk that’s thick enough to substitute with is cashew milk. I recommend a homemade version to get that extra creamy texture.
  • You can try other hardy veggies for this creamy meatball soup recipe, like sweet potatoes, carrots, celery, parsnips, and more. If you want to use leafy greens like spinach, add them at the end so they don’t overcook.

If you have any questions about any other substitutions for these Whole30 Swedish meatballs, leave me a comment below! It’s such a comforting dish that’s so healthy and flavorful without weighing you down.

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4.67 from 9 votes
Servings: 6 servings

Swedish Meatball Soup

Prep: 15 minutes
Cook: 30 minutes
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Ingredients 

Meatballs

  • 1 lb lean ground beef
  • 1 lb ground pork
  • 1 large egg
  • 2 tbsp parsley, finely chopped
  • 1/2 cup onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup almond flour
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg

Soup

Instructions 

  • Add all ingredients for the meatballs in a large bowl and mix until just combined. Shape into 1-2 inch balls.
  • Heat 1 tbsp of ghee in a large dutch oven over medium high heat.
  • Pan fry the meatballs until just browned on all sides without overcrowding the pot, about 5 minutes. Work in batches if needed, adding more ghee if necessary.
  • Remove the meatballs and set aside.
  • Add 3 tbsp of ghee and tapioca starch to the same pot and stir together until bubbly and smooth.
  • Add broth, coconut milk, coconut aminos, dijon mustard, salt and pepper, and let it come to a boil while scraping the bottom of the pot.
  • Add the potatoes, green beans, and meatballs and let everything come to a boil again.
  • Lower the heat to medium and simmer uncovered for 15 minutes until the vegetables are cooked through and the soup is thickened.
  • Add more salt if needed.
  • Garnish with chopped parsley, and serve hot.

Nutrition

Serving: 1serving – makes 6, Calories: 615kcal, Carbohydrates: 21g, Protein: 39g, Fat: 43g, Saturated Fat: 23g, Cholesterol: 154mg, Sodium: 684mg, Potassium: 1019mg, Fiber: 5g, Sugar: 3g, Vitamin A: 413IU, Vitamin C: 18mg, Calcium: 82mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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14 Comments

  1. Hollywood says:

    5 stars
    This has become a staple in our house over the last couple of years because its delicious and quick/simple to make. I use store bought meatball and make it “Swedish” by adding the allspice and nutmeg to the broth. Add some potatoes and frozen vegetables and you have a quick and easy meal. I think what makes it special is the coconut milk. Its so good, I felt obligated to leave a comment. Thanks Jean.

    (ps. try 1.5 tsp salt in broth)

    1. Jean Choi says:

      This makes me so happy, thank you so much!!

  2. Lexi Fox says:

    5 stars
    I’ve made this many times over the last couple of years. One of my families favorites.

    1. Jean Choi says:

      Thank you so so much!!

  3. Tara says:

    4 stars
    Really good but super rich. Love the unique ingredients in the meatballs Next tine I might add ore green beans

  4. Liz says:

    5 stars
    Great recipe. Will be adding to the rotation

    1. Jean Choi says:

      Thank you!

  5. Toni says:

    3 stars
    Meatballs are great! Sauce, not so much

    1. Jean Choi says:

      Thanks for leaving a review! Can you be more specific so I know what was wrong with it?

  6. Tricia says:

    5 stars
    Served this for dinner with guests. We all loved it.

    1. Jean Choi says:

      Yay! Thanks so much!!

  7. Nicole says:

    5 stars
    This recipe is the perfect comfort food! I love the flavor of the meatballs alone too! This is the deliciousness of Ikea in a bowl… but whole food goodness.

    1. Jean Choi says:

      Thanks for leaving an awesome review. So happy you enjoyed it!!

  8. Cassandra says:

    5 stars
    So delicious! We absolutely loved this!